Parmesan Meatballs (Oil-Free & Super Soft in 10 Mins)
Grandma's classic meatballs in a lighter version! Golden and flavorful outside, they stay incredibly soft inside by air-frying for 10 minutes, without the heaviness of pan-frying.
Parmesan Meatballs (Oil-Free & Super Soft in 10 Mins)
Grandma's classic meatballs in a lighter version! Golden and flavorful outside, they stay incredibly soft inside by air-frying for 10 minutes, without the heaviness of pan-frying.
Ingredients
- 14 oz ground meat (beef, or a beef and pork blend)
- 1.8 oz stale bread
- 1/2 cup milk
- 1 large egg
- 1.4 oz grated Parmesan cheese
- Fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Cooking oil spray
Instructions
Soak the stale bread in milk for several minutes. Squeeze to remove excess liquid and place in a large mixing bowl.
Add the ground meat, egg, grated Parmesan, chopped parsley, salt, and pepper. Mix by hand until the ingredients are just combined. Avoid overmixing to prevent toughness.
Form the mixture into uniform meatballs, approximately 1.5 inches in diameter.
Arrange the meatballs in a single layer in the cooking basket, ensuring space between each for proper air circulation. Lightly spray the tops with cooking oil.
Cook at 385°F for 10-12 minutes. Turn the meatballs halfway through the cooking time to ensure even browning.
Nutrition Facts
Amount per 1 servingChef's Tip
"For a crispier exterior, roll the raw meatballs in breadcrumbs and spray with cooking oil before cooking."